Soupirs aux Amandes

These crisp little cookies (they indeed deserve their name—soupirs means sighs) are made in Nice with a mixture of sweet and bitter almonds. Since there are no bitter almonds available here, I add almond extract to the dough and leave the skin on the nuts. The cookies go wonderfully well with Glace à la Fleur d’Orangers, Tian au Rhum, and all the fruit desserts.